Pork belly char siu and Vietnamese chicken skewers

[Brett-EDH]

Cooking two proteins for my wife’s holiday party tonight. Yeah, classroom teaches move the party to January when they can actually focus and enjoy a less stressed month than December.

I marinated these pork belly strips starting yesterday. It’s my usual recipe that’s been posted here a bunch of times.

Will let this go for 2 hours or so. I may move it to the oven to finish up.



Next up will be Vietnamese chicken thighs which are marinated in shallots, garlic, red pepper flakes, lime juice, dark soy sauce, fish sauce, salt, black pepper sugar and avo oil.

I ran that marinade through the Blendtec so it was well combined. This will be skewered because who doesn’t like meat on a stick?

More pics to follow as this situation develops.

 

[JeffG]

Looks like a lot of flavors melding together into Pure goodness...

 

[Brett-EDH]

1:10 into the cook. PB is tender and the fat is melt in your mouth. Probing around 165°F.

I’ll probably take this another 20 minutes or so, say 180°F so they’re fully cooked but can be cut into slices.



Closeup beauty shot

 

[Wilmer Cogburn]

Yes!

 

[Brett-EDH]

Got the chicken skewers up.



Sliced PB pics up next.

 

[Brett-EDH]

 

[Brett-EDH]

Skewers are done. First time I’ve ever been ready before a party. Probably because I only had to make two items versus 10.

 

[JohnTak]

Looks super good! I bet the smell of cooking is driving the neighbors crazy.

 

[ChuckO]

That’s good stuff Maynerd

 

[BFletcher]

Beautiful work but did you eat it, or play Kerplunk?

 

[Richard S]

Beautiful finger food!

 

[Bob Bailey]

Cooking two proteins for my wife’s holiday party tonight. Yeah, classroom teaches move the party to January when they can actually focus and enjoy a less stressed month than December.

I marinated these pork belly strips starting yesterday. It’s my usual recipe that’s been posted here a bunch of times.

Will let this go for 2 hours or so. I may move it to the oven to finish up.

View attachment 106887

Next up will be Vietnamese chicken thighs which are marinated in shallots, garlic, red pepper flakes, lime juice, dark soy sauce, fish sauce, salt, black pepper sugar and avo oil.

I ran that marinade through the Blendtec so it was well combined. This will be skewered because who doesn’t like meat on a stick?

More pics to follow as this situation develops.

Wow!

Nice looking belly there Brett. Had I not just finished a big bowl of bread & sausage gravy, my keyboard would be wet
Missed the chicken. It looks great too.